Baby Carrots with Dill, Butter, and Lemon

Toss whole baby carrots with fresh dill, fresh chives, lemon, and butter for an incredible vegetable side dish that makes the most of this nutrient-rich vegetable.

Ingredients

2 cups fat-free, less-sodium chicken broth

2 pounds baby carrots, peeled and tops trimmed to 1 inch

1 tablespoon butter

2 teaspoons chopped fresh dill

1 tablespoon chopped fresh chives

1 tablespoon grated lemon rind

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Nutritional Information

Calories 82

Fat 3g

Satfat 1g

Monofat 1g

Polyfat 0.0g

Protein 2g

Carbohydrate 13g

Fiber 3g

Cholesterol 6mg

Iron 1mg

Sodium 341mg

Calcium 57mg

Calories 82

Fat 3g

Satfat 1g

Monofat 1g

Polyfat 0.0g

Protein 2g

Carbohydrate 13g

Fiber 3g

Cholesterol 6mg

Iron 1mg

Sodium 341mg

Calcium 57mg

How to Make It

Place broth in a large pot. Arrange carrots in a metal steamer insert or bamboo steamer; place in pot. Cover; bring broth to a boil. Steam carrots for 10 minutes or just until crisp-tender. Transfer carrots to a large bowl. Add remaining ingredients; toss well. Serve immediately.